Nutritional Facts

Directions

In a small bowl, combine mayonnaise, sugar, Parmesan cheese, vinegar, onion and raisins; refrigerate several hours or overnight. Just before serving, combine broccoli, cauliflower, water chestnuts, bacon and almonds in a large bowl. Pour dressing over and toss to coat.Yield: 8-10 servings.

Originally published as Broccoli and Cauliflower Salad in Bountiful Harvest Cookbook
1994, p50